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Informational Materials

Title: Why Does Milk Curdle?
Description:
Milk is comprised of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. Milk curds are used to make a variety of cheese and dairy products. Milk will curdle in response to high temperatures in the application of cooking. This type of curdling is not harmful and is safe to consume.
http://www.science-sparks.com/2012/04/27/curdling-milk/
Standard(s): [SS2010] LWT2 (2) 7: Explain production and distribution processes.

Why Does Milk Curdle?http://www.thekitchn...
Milk is comprised of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. Milk curds are used to make a variety of cheese and dairy products. Milk will curdle in response to high temperatures in the application of cooking. This type of curdling is not harmful and is safe to consume.
http://www.science-sparks.com/2012/04/27/curdling-milk/

Learning Activities

Title: Why Does Milk Curdle?
Description:
Milk is comprised of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. Milk curds are used to make a variety of cheese and dairy products. Milk will curdle in response to high temperatures in the application of cooking. This type of curdling is not harmful and is safe to consume.
http://www.science-sparks.com/2012/04/27/curdling-milk/
Standard(s): [SS2010] LWT2 (2) 7: Explain production and distribution processes.

Why Does Milk Curdle?http://www.thekitchn...
Milk is comprised of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. Milk curds are used to make a variety of cheese and dairy products. Milk will curdle in response to high temperatures in the application of cooking. This type of curdling is not harmful and is safe to consume.
http://www.science-sparks.com/2012/04/27/curdling-milk/